This rich cheesecake has the super-delicious flavors of a cinnamon roll complete with real icing and I also love that the carbs are so low! If you like cinnamon bun flavors, you’ll love this!

Shortbread Crust:
1/4 cup powdered erythritol, OR (60 mL)
6 tbsp butter, melted (90 mL)
1 tsp pure vanilla extract (5 mL)
Cheesecake Filling:
24 oz cream cheese, softened (750 g)
4 eggs
1 cup sour cream (250 mL)
Liquid sweetener to equal 1cup sugar (250 mL)
1/3 cup granulated eyrthritol, OR (75 mL)
  8 coffee sweetener packets
1 tbsp vanilla extract (15 mL)
Cinnamon Swirl Mixture:
2 tbsp unsalted butter, melted (30 mL)
Liquid sweetener to equal 3 tbsp sugar, OR (45 mL)
  3 tbsp powdered erythritol (45 mL)
1 tbsp light-tasting olive oil (15 mL)
1 tbsp cinnamon (15 mL)
1/2 tsp molasses (2 mL)
4 oz cream cheese, softened (125 g)
1/4 cup whipping cream (60 mL)
1 tbsp unsalted butter, melted (15 mL)
1/4 cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 and erythritol, OR coffee sweetener.   Stir in butter and vanilla extract.  Press into an 8-inch (20 cm) springform.  Bake 5 minutes.  Set aside to cool.

Cheesecake Filling:  In food processor or in bowl with mixer, process cream cheese.  Add eggs one at a time while processing.  Add sour cream, liquid sweetener, erythritol, OR coffee sweetener and vanilla extract.  Pour over crust.

Cinnamon Swirl Mixture:  In small bowl, combine butter, liquid sweetener, OR erythritol, olive oil, cinnamon and molasses.  Drop spoonfuls on top of cheesecake and swirl with a knife. 

Bake cheesecake at 325°F (160°C) 40 minutes, or until center is set. Allow to come to room temperature and refrigerate.  The next day garnish with the icing.

Icing: In food processor, or blender, process cream cheese, whipping cream, unsalted butter and powdered erythritol, OR coffee sweetener.  Garnish cheesecake using a pastry bag fitted with a large tip.

Yield:  16 servings
1 serving
311.9 calories
8.4 g protein
28.7 g fat
0.1 g fiber
4.6 g net carbs

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